Yeast Converter
Convert between fresh yeast, active dry yeast and instant yeast. The ratios are fixed — 3 parts fresh = 1 part instant — but rising times change too.
7 g of instant yeast in every form
7 g instant — 8.8 g active dry · 21 g fresh
| Yeast type | Amount | Packets (7 g each) |
|---|---|---|
| Instant yeast | 7 g | 1 |
| Active dry yeast | 8.8 g | 1.25 |
| Fresh yeast | 21 g | — |
How to use each: active dry must be dissolved in warm water (about 40°C / 105°F) first; instant goes straight into the flour; fresh crumbles into the liquid. Instant rises fastest — watch the dough, not the clock.
Formula used: 1 part instant = 1.25 parts active dry = 3 parts fresh, by weight. One standard packet is 7 g of instant or active dry yeast.
How the yeast converter works
Fresh yeast, active dry yeast and instant yeast are the same organism in different forms. The ratios are fixed: 1 part instant yeast = 1.25 parts active dry = 3 parts fresh, by weight. So 7 g of instant yeast (one packet) equals about 9 g of active dry or 21 g of fresh yeast.
Watch out for
Active dry yeast must be dissolved in warm water first; instant yeast can go straight into the flour. Fresh yeast keeps only a few weeks in the fridge. And when you swap, the rising time changes — instant yeast rises faster, so watch the dough, not the clock.
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